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Fish
and Seafood
MARYLAND CRAB BAKE
1
cup each chopped
celery,
green pepper
and
onion
3
tablespoons
butter or
margarine
2
packages
(6 oz. ea.)
crabmeat, drained
and
flaked,
canned
or
frozen,
defrosted (see
page
12)
1
teaspoon
Worcestershire
sauce
A
teaspoon pepper
'/a
teaspoon
salt
Va
cup
buttery
cracker
crumbs
1
tablespoon
butter or
margarine, melted
Dash
paprika
Yield:
4
to
6
Servings
In
2-quart casserole,
combine
celery,
green
pepper, onion
and
3
tablespoons
butter.
Cover
with
lid.
Cook
at
HIGH
3
to
4
minutes, or
until
vegetables are
tender;
stir
once.
Stir
in
crab,
Worcestershire,
pepper
and
salt.
Combine
cracker
crumbs, melted
butter
and
paprika; sprinkle
over
casserole.
Cook
at
MEDIUM-HIGH
6
to
7
minutes, or
until
heated
through.
Stir
twice.
Let
stand
5 minutes
before
serving.
BAKED STUFFED CLAMS
18
small
(Nttleneck)
clams,
scrubbed and opened
Va
to
Va
cup seasoned
dry bread
crumbs
27* to
3 tablespoons
oil
'A
teaspoon
garlic
powder
V<
teaspoon
paprika
7i
teaspoon pepper
3
slices
bacon, crisp-cooked
and crumbled
(see
page
14)
Yield:
18
Clams
Arrange clams
on
the
half shell
in
two
8-inch
square
dishes.
Pierce
each clam
several
times
with toothpick.
Combine
bread crumbs,
oil,
garlic,
paprika
and
pepper.
Sprinkle
crumbs
on
clams.
Top
with
bacon.
Cook
on
MEDIUM-HIGH
2
to
3
minutes, or
until
clams
are
tender.
SCALLOPS
WITH
HERB LEMON BUTTER
V«
cup
butter
or
margarine
Va
teaspoon
basil
7
2
teaspoon crushed rosemary
V«
teaspoon
salt
1
pound
sea
scallops
Juice
from
1
lemon
(about 2 tablespoons)
Paprika
Yield:
4
Servings
TO
COOK
BY
SENSOR
COOKING:
In
8-inch
square
dish,
combine
all
of
the
above
ingredients
except
paprika.
Cover
with
plastic
wrap.
Cook
on
SHELLFISH.
After
time
appears
on
the screen,
stir
scallops,
re-cover
and
continue cooking.
TO
COOK
BY
TIME:
In
8-inch
square
dish,
combine
butter,
basil,
rosemary
and
salt.
Cook
at
HIGH
1
%
minutes, or
until
melted.
Stir
in
scallops
and
sprinkle with
lemon
juice;
spoon
butter
mixture over
scallops.
Cover
with
plastic
wrap.
Cook
at
MEDIUM-HIGH
6Va
to
87*
minutes.
TO COMPLETE:
Scallops should
be
tender. Sprinkle with
paprika;
let
stand,
covered,
5
minutes
before
serving.
COQUILLE
ST.
JACQUES
2 tablespoons
butter
or
margarine
1
small onion,
finely
chopped
2 tablespoons
flour
Dash
white
pepper
V*
cup
milk or
half'n half
1
jar (27s oz.)
sliced
mushrooms,
drained
7a
cup
(17a
oz.)
shredded Swiss cheese
1
pound
sea
scallops
7m
cup
white
wine
74
cup
buttered
bread
crumbs
Parsley
flakes
Yield:
4 Servings
Place
butter
and
onions
in
medium
glass bowl.
Cook
at
MEDIUM-HIGH
3
A
to
1
minute;
stir in
flour
and
pepper.
Gradually
add
milk,
stirring until
smooth.
Cook
at
MEDIUM-
HIGH
for
3
to 37j
minutes
or
until
thickened;
stir
twice.
Stir
in
mushrooms,
cheese,
scallops
and
wine.
Spoon
mixture
into
27
2
-quart
shallow
oval
casserole
dish.
Top
with
bread
crumbs and
parsley.
Place
dish
on
rack.
Cook
at
MEDIUM-
HIGH
5
to
6 minutes.
-28-
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